Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days.
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| Title: | Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. |
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| Authors: | Michael M; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA. Electronic address: minto.michael@wsu.edu., Acuff JC; Food Science Department, University of Arkansas, Fayetteville, AR 72704, USA., Vega D; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA., Sekhon AS; School of Food Science, Food Science and Human Nutrition Building, Washington State University, Pullman, WA 99164, USA., Channaiah LH; AIB International, Inc., 1213 Bakers Way, Manhattan, KS 66505, USA., Phebus RK; Food Science Institute, Call Hall, Kansas State University, Manhattan, KS 66506, USA. |
| Source: | International journal of food microbiology [Int J Food Microbiol] 2022 Feb 02; Vol. 362, pp. 109495. Date of Electronic Publication: 2021 Nov 30. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1879-3460 |
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| DOI: | 10.1016/j.ijfoodmicro.2021.109495 |
